For time immemorial, the people of Russia have ranged over the length and breadth of the land searching… searching for the most satisfying, rib-sticking meals the world has to offer. Something hearty, rich, filling, and best of all – sustainable and gluten-free!
Now, after decades of painstaking research, I’ve discovered an ancient and remarkable analog to the classic northeastern European dish – beef stroganoff. A rich, oniony, creamy, hearty meal from the ground up… and best of all, it can be made 100% vegetarian, gluten free and even vegan! Let’s dive in, da?
Catherine the Great’s Impossible Beef Stroganoff
Comfort food is my middle name. I'm always searching for the most comforting dinners without all the meat and dairy.
Although there are a few items to collect, most of them are simple and nutritious. Onions, mushrooms, sour cream, pasta, garlic and even your favorite white wine. Now, I didn’t include mushrooms in this preparation, but they’re easy to add, so I’ll include that in the tips.
You can keep this impossible beef recipe vegan by ditching the dairy for vegan sour cream! But of course, I don't skip the yummy wine, vegetarian beef bullion substitute and Worcestershire sauce. The sauce is the best part!
INGREDIENTS IN IMPOSSIBLE BEEF STROGANOFF
Impossible Ground Beef: Plant-based meats or proteins have come a long way. It's not just tofu anymore! Beyond Meat gives you a perfect option without the ground beef and ground pork.
Chickpea Fusilli Pasta: In a standard beef stroganoff, the recipe calls for egg noodles. However, I have replaced them with Chickpea Fusilli pasta for this version of the recipe. You are welcome to modify to your favorite pasta.
Onion: Everything is better with onions. We will sauté the onions in oil until they are translucent.
Garlic: To add an extra layer of flavor to our onions, we will add sliced raw garlic. If you do not have raw, you are welcome to use garlic powder.
White wine: The type I use is a dry white wine. It will bring out the flavor of the meal, and the alcohol will be non-existent after the cooking process. To make sure I do not waste any wine, I like to buy the four-pack of bottles. Each bottle is perfectly sized for cooking and has no waste.
Sour Cream: To give the sauce a wonderful creamy texture, add sour cream. I am using Kite Hill Sour Cream Alternative. This dairy-free sour cream is made from California almonds and responsibly sourced coconut milk. If you have a favorite or another one found at your grocery store, please use it.
Italian Seasoning: Where onions go, seasoning follows. This Italian seasoning is so perfect with impossible beef sauce.
If you have any questions about making Impossible Beef Stroganoff with Impossible Meat, please leave a comment below, and I will respond as soon as possible!
HOW TO MAKE IMPOSSIBLE BEEF STROGANOFF
- Begin by opening your package of impossible beef. I've found that freezing it first until it's almost but not quite solid makes the plant-based beef easier to work with and cut the way you want.
- Slice the square of meat down the middle, and then, cutting along the short end, cut slices about ¼ inch thick so that you have pieces about 2" long.
- Heat a large skillet to medium, pour in 2 tablespoons of your oil, and let it warm.
- Salt and pepper your plant-based meat, then place it in hot oil, seasoned side down, covering the pan and ensuring there is no stacking.
- Brown the plant-based beef for about 2 minutes, then flip and brown for another 2 minutes. Remove from heat and set aside on a plate.
- In the still-heated pan, add the remaining oil and then add the onions. Stir and let cook for about 4 minutes or until the onions begin to get translucent.
- Add the garlic to the hot oil and stir while cooking for about 1 minute.
- While the onions cook, stir the bullion into the warm water until dissolved.
- Slowly stir in the corn starch to your bouillon mixture and stir vigorously until dissolved. Add the mixture to the skillet with the onions.
- Add the wine to the skillet and let it cook down, about 3 to 4 minutes.
- Add the Worcestershire sauce, Italian seasoning, a pinch of salt and pepper, and your broth mixture and stir. Reduce the heat to low.
- Your sauce should immediately begin to thicken. Continue stirring to ensure it's consistent.
- Add back the partially cooked plant-based beef.
- Cover and let simmer on low for about 20 minutes. If it continues to bubble, reduce the heat to warm.
- While the beef simmers, bring a pot of water to a boil and drop in the pasta. Cook until fork-tender, staying on the al dente side so that the pasta doesn't get too mushy. Drain and set aside.
- After draining the pasta, add the sour cream to the beef mixture and turn off the heat. Stir in thoroughly until incorporated and cover. Let it stand for a minute or two.
- Plate up the pasta and then scoop the Impossible Beef Stroganoff mixture over it. Garnish with a sprig of fresh parsley and enjoy!
The complete list of ingredients and instructions for Impossible Beef Stroganoff is in the recipe below.
WHAT TO SERVE WITH IMPOSSIBLE BEEF STROGANOFF
If you need some greens to complement this dish, you are welcome to add your favorites. For me the Impossible Beef Stroganoff is a meal unto itself.
If noodles are not your go to, you can substitute with mashed potatoes. The Impossible Beef Stroganoff sauce is perfect to use as a gravy for creamy mashed potatoes.
Or, enjoy your meatloaf with Air Fryer Baked Sweet Potatoes or roasted cauliflower with tahini instead.
This air fryer green bean casserole is super simple and vegan! Your family will never believe it's a dairy-free casserole. For a simpler version, make sauteed green beans and mushrooms instead!
I like to keep my side dishes simple with meatloaf, like these roasted potatoes and Brussels sprouts or sauteed sweet potatoes.
WHAT IS A SUBSTITUTE FOR SOUR CREAM IN VEGAN IMPOSSIBLE BEEF STROGANOFF?
There are absolutely no animal products in this beef stroganoff!
Want it vegan? In this recipe, I used Kite Hill Sour Cream Alternative, a dairy-free alternative. Use your favorite brand of sour cream alternative.
MORE YUMMY VEGAN RECIPES
Lunch is the hardest meal for me to enjoy. I'll take breakfast or dinner any day! This vegan chicken salad turned that around, and now I make it every other week!
When you need the comfort of a hearty stew but don't want all that meat, try this vegan beef stew! All the flavor with none of the animal products.
End your night on a sweet treat with these Air Fried Oreos! You read that right — enjoy this iconic carnival food with lower calories when you skip the hot oil.
Need more vegan dessert recipes? We have so many delicious ones! Start with Vegan Peanut Butter Chocolate Chip Cookies, or go big and make a Gluten-Free Mint Chocolate Cake to impress your guests.
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Impossible Beef Stroganoff
Equipment
- 1 medium sauce pan
- 1 Strainer
Ingredients
- 1.5 cups water
- ½ cup dry white wine
- 12 ounces Vegan Sour Cream Kite is the brand used in this recipe
- 1 box Fusilli Chickpea Pasta Any gluten-free pasta
- 1 medium onion diced
- 3 cloves garlic diced, garlic powder works too.
- 3 cubes vegetable beef bullion substitute
- 12 ounces Impossible Beef Any brand of plant-based beef will work
- 1 teaspoon Italian seasoning
- 1 teaspoon parsley dried or chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1.5 teaspoons corn starch
- 1.5 tablespoons Worcestershire sauce
- 4 tablespoons Olive oil avocado oil will work too.
Instructions
- Begin by opening your package of impossible beef. I’ve found that if you freeze it first until it's almost but not quite solid, it makes the meat easier to work with and cut the way you want. Slice the square of beef down the middle, and then, cutting along the short end, cut slices about ¼ inch thick so that you have pieces about 2” long.
- Heat a large skillet over medium heat and pour in 2 tablespoons of oil, allowing it to warm. Salt and pepper your meat substitute and then place in hot oil, seasoned side down, covering the pan and making sure there is no stacking.
- Brown the beef for about 2 minutes, then flip and brown for an additional 2 minutes. Remove from heat and set aside on a plate.
- In the still-heated pan, addthe remaining oil and then add the onions. Stir and let the mixture cookfor about 4 minutes, or until the onions begin to become translucent. Add the garlic to the hot oil and stir until it cooks for about 1 minute.
- While the onions are cooking, stir the bullion into the warm water in a separate bowl until it is dissolved. Then, slowly stir in the cornstarch and stir vigorously until it is dissolved. Set aside.
- Add the wine and let it cook down, about 3 to 4 minutes. Add the Worcestershire sauce, Italian seasoning, a pinch of salt and pepper, and your broth mixture and stir. Reduce the heat to low.
- Your sauce should begin to thicken immediately. Continue stirring to ensure consistency and then add the partially cooked beef back. Cover and let simmer on low for about20 minutes. If it continues to bubble, reduce the heat to a warm setting.
- While the beef simmers, bring apot of water to a boil and drop in the pasta. Cook until fork-tender, staying on the al dente side so that the pasta doesn’t get too mushy. Drain and set aside.
- After draining the pasta, add the sour cream to the beef mixture and turn off the heat. Stir thoroughly until incorporated, then cover. Let it stand for a minute or two.
- Plate up the pasta, and then scoop the Impossible Beef Stroganoff mixture over it. Garnish with a sprig of fresh parsley and savor the flavor!
Notes
- One thing I left out was the fresh mushrooms. So if you’re a mushroom fan, then slice up a handful of your favorites and sauté them with the onions and garlic. Everything else is the same.
- The reason we sliced the beef frozen, or nearly so, is that it’ll hold its shape. After cooking on both sides, you’ll have a semi-crispy and firm set of slices.
- Always salt your meat first; it helps to bring out the flavors. Also, if you’re using fresh herbs such as rosemary, thyme, oregano, or parsley, add these when you’re ready to add the garlic. A little sauteing will bring out those fresh flavors.
Nutrition
Thanks for stopping by and checking out this recipe. Whether you are here because you want to eat more meatless meals, you're a vegetarian or vegan, or whatever brought you here, you are welcome here! We are happy to have you! If you are looking for meatless main dishes, consider checking out Vegan Zucchini Fritters, Instant Pot Pad Thai, Vegetarian Potato Soup Recipe, and Mediterranean Rice Bowl.
